Asian Chicken Coconut Milk Curry Potato

Indo-Thai Style Chicken and Potato Curry


Thai style chicken curry-001

Aromatic and absolutely delicious Indo-Thai style chicken and potato curry…

I am literally obsessed with lemon grass and Kaffir lime leaves. Any dish will turn aromatic when these two ingredients are added while cooking. I always have these stored in my refrigerator or freezer. In fact, kaffir lime leaves can be stored in the freezer for several months.

I make this chicken and potato curry quite often and is served with rice or pasta or noodles. The aroma that spreads out of this dish is mesmerizing and I will be seen taking deep breaths in…

Aromatic chicken curry-Thai Style-001


Thai Style Chicken and Potato Curry
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Asian
  • Oil- 2 tbsp
  • Onion- 1, chopped
  • Lemon grass, chopped- 1 stalk (use only the white part at the ends)
  • Kaffir Lime leaves- 3
  • Chicken breasts, cubed- 2 breasts
  • Turmeric powder-1/4 tsp
  • Chili powder- ¾ tsp
  • Cumin powder-1/2 tsp
  • Coriander powder- ½ tsp
  • Ground pepper- ½ tsp
  • Potatoes, cubed- 3
  • Red pepper, cut small- 1
  • Coconut milk- 1½ cups
  • Tomato paste- 3 tbsp
  • Cilantro, chopped- 2 sprigs
  • Spring onion, chopped- 1 stalk
  • Salt- to taste
  1. Place a large wide pan over medium heat, add oil.
  2. Add onion, chopped lemon grass and kaffir lime leaves, season with salt and cook till onions turn translucent.
  3. Add cubed chicken breasts, season with turmeric powder, chili powder, cumin powder, coriander powder, ground pepper and salt, cook covered till chicken has almost cooked.
  4. Add cubed potatoes, add 1 cup coconut milk and cook covered till potatoes turn tender.
  5. Add red pepper and tomato paste, combine well.
  6. Add remaining ½ cup coconut milk and cook covered for a few minutes till red pepper has turned just tender.
  7. Add ½ cup water to thin down the gravy and cook for a few minutes.
  8. Taste and add more salt if needed.
  9. Add cilantro and spring onions, combine well and cook for a minute.
  10. Remove the pan from the heat and keep aside for sometime.
  11. This curry can be served with rice, noodles or pasta.




Thas is the author of Cooking with Thas, a popular food blog with recipes from Indian, American and Fusion Cuisines. She has been blogging since 2009 and been featured in several magazines. Read more...